On days when I cannot figure out what to cook, my daughter quips with ideas like keema naan and aloo paratha.
I cannot wait for the day she grows and starts cooking. I have some great ideas for the day; she needs an idea of what to cook.
I do not blame the child either. Keema naan turns out so amazing that I am also ready to make these any day. Just make a karak chai to go with it.
Things You Need for Keema Naan
For Stuffing
- Keema – mince, 350 grams
- Onion – one medium, chopped
- Green chillies – 4, sliced
- Ginger garlic paste – 1 tablespoon
- Cumin seeds – crushed, one teaspoon
- Coriander seeds – crushed, one teaspoon
- Red chilli crushed – 1 teaspoon
- Garam Masala Powder – ½ teaspoon
- Cilantro – ½ cup, chopped
For Dough
- All-purpose flour – 2 cups
- Warm milk – ¼ cup
- Warm water – ¾ cup
- Sugar – 1 teaspoon
- Instant yeast – 1 teaspoon
- Baking powder – ½ teaspoon
- Salt – 1 teaspoon
- Oil – 1 tablespoon
- One egg
- Sesame seed – to sprinkle
- Butter – as needed
How to Make Keema Naan Like a Pro
- In a chopper, add the minced beef and chop it to a fine texture.
- Add all the ingredients, mix well to combine, and set it aside.
- In another bowl, add all the dry ingredients. Mix them with your hand or stand mixer. Add oil, and then gradually add warm milk and water to combine the flour.
- Keep mixing the flour, add warm water and milk until you get a fine form of dough. It’s best to let the dough sit for an hour or maybe half an hour to rise.
- Now divide the dough into three or four pieces to make naan as big or small as you see fit.
- Make a ball and flatten it with your hands. Now add the mince keema stuffing and pull the edges to seal the dough in the shape of a ball.
- Sprinkle some all-purpose flour on the worktop, and roll out the dough with the help of a rolling pin.
- Brush the naan with some egg and sesame seeds. Make light finger indentations on the naan.
- Preheat the oven to 180˚C. Transfer the naan to the baking tray and bake for thirty minutes.
- Once baked, brush the naan with butter, cut it into four slices, and serve.
Takeaway
I make these naans in big batches. The ones I want to keep in the freezer, I don’t bake them completely so I can take them out later and bake to get the fresh flavour. I usually keep them in the freezer for over a month.
Whenever I come back from work, too exhausted to cook, I take these out, toss them in the oven, and make chai and raita. Delicious and hearty dinner is ready in no time.
